Production method for sweetened bean paste sandwiched filling

Abstract

The invention relates to the field of food production processes, and particularly discloses a production method for a sweetened bean paste sandwiched filling, which includes the following steps: (1) the following materials are weighed in parts by mass: 20 to 40 parts of excipient, 10 to 50 parts of starch, 30 to 60 parts of sweetened bean paste and 10 parts of sweetening agent; (2) the materials are sufficiently mixed, and an appropriate amount of water is added to dissolve the mixture until the mixture is thick; (3) the mixture is filled with air and the mixture is sufficiently stirred until the filling cannot flow. By means of the forming function of the sandwiched filling composed of the excipient and the starch together, by injecting the air, the hardness of sandwich filling is ensured, thus ensuring that biscuits cannot deform. Because the production method does not use cream as the excipient, the product is healthier, the limitation of milk flavor sandwich is got rid of as well, and thereby sandwiched biscuit products are diversified.

Description

technical field [0001] The invention relates to the field of food production technology, and in particular discloses a bean paste sandwich filling. Background technique [0002] Biscuits have the characteristics of storage resistance, easy portability, and various tastes, and are deeply loved by people. The varieties of biscuits are developing in the direction of leisure and functional food. Sandwich biscuits are a trend, not only have a good taste, but also can perfectly combine the crispness of biscuits with the taste of sandwiches. [0003] In existing biscuit sandwiches, in order to maintain the shape of the biscuit, cream is usually used as the main material, and the used cream often contains a large amount of saturated fatty acids and esters. Although this ensures the shape of the biscuit, it is very unhealthy and limits the expansion of the taste of the biscuit. Contents of the invention [0004] In order to solve the above technical problems, the present inventio...

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Problems solved by technology

[0003] In existing biscuit sandwiches, in order to maintain the shape of the biscuit, cream is usually used as the main material, and the used cream often contains a large amount of saturated fatty acids and esters, which guarantees the shape of the biscuit, but is very unhealthy and limits the expansion of the taste of the biscuit